[1]
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J. M. Sulek and R. L. Hensley, “The Relative Importance of Food, Atmosphere, and Fairness of Wait,” Cornell Hotel and Restaurant Administration Quarterly, Vol. 45, No. 3, 2004, pp. 235-247. http://dx.doi.org/10.1177/0010880404265345
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[2]
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Y. Namkung and S. Jang, “Does Food Quality Really Matter in Restaurant: Its Impact of Customer Satisfaction and Behavioral Intentions?” Journal of Hospitality and Tourism Research, Vol. 31, No. 3, 2007, pp. 387-410. http://dx.doi.org/10.1177/0010880404265345
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[3]
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J. R. Olsen, H. Harmsen and A. Friis, “Linking Quality Goals and Product Development Competences,” Food Quality and Preference, Vol. 19, No. 1, 2008, pp. 33-42. http://dx.doi.org/10.1016/j.foodqual.2007.06.002
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[4]
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H. L. Meiselman, “Dimensions of the Meal,” Journal of Foodservice, Vol. 19, No. 1, 2008, pp. 13-21. http://dx.doi.org/10.1111/j.1745-4506.2008.00076.x
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[5]
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S. Sanderson and M. Uzumeri, “Managing Product Families: The Case of the Sony Walkman,” Research Policy, Vol. 24, No. 6, 1995, pp. 762-782.
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[6]
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C. Y. Baldwin and K. B. Clark, “Managing in an Age of Modularity,” Harvard Business Review, Vol. 75, No. 5, 1997, pp. 84-93.
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[7]
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D. Aggelogiannopoulos, E. H. Drosinos and P. Athanasopoulos, “Implementation of a Quality Management System (QMS) According to the ISO 9000 Family in a Greek Small-Sized Winery: A Case Study,” Food Control, Vol. 18, No. 9, 2007, pp. 1077-1085. http://dx.doi.org/10.1016/j.foodcont.2006.07.010
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[8]
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M. Jevsnik, V. Hlebec and P. Raspor, “Consumers’ Awareness of Food Safety from Shopping to Eating,” Food Control, Vol. 17, 2008, pp. 737-745. http://dx.doi.org/10.1016/j.foodcont.2007.07.017
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[9]
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C. W. Barrow and R. H. Bosselman, “Hospitality Management Education,” The Haworth Hospitality Press, 1999.
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[10]
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C. C. Teng, “The Effects of Personality Traits and Attitudes on Student Uptake in Hospitality Employment Student Uptake in Hospitality Employment,” International Journal of Hospitality Management, Vol. 27, No. 1, 2008, pp. 76-86. http://dx.doi.org/10.1016/j.ijhm.2007.07.007
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[11]
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J. S. Horng, “Curriculum Analysis of Foods and Beverage management in Technological and Vocational Education,” Asia Pacific Journal of Tourism Research, Vol. 9, No. 2, 2004, pp. 107-119. http://dx.doi.org/10.1080/1094166042000233676
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[12]
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A. L. Delbecq, A. H. Van de Ven and D. H. Gustafson, “Group Techniques for Program Planning: A Guide to Nominal Group and Delphi Processes,” Scott, Foresman, Glenview, 1975.
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[13]
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V. Fahety, “Continuing Social Work Education: Result of Delphi Survey,” Journal of Education for Social Work, Vol. 15, No. 1, 1979, pp. 12-19. http://dx.doi.org/10.1080/00220612.1979.10671539
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[14]
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M. C. Holden and J. F. Wedman, “Future Issues of Computer-Mediated Communication: The Results of a Delphi Study,” Educational Technology, Research and Development, Vol. 41, No. 4, 1993, pp. 5-24. http://dx.doi.org/10.1007/BF02297509
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[15]
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K. H. Chen and D. H. Huang, “Devising Evaluation Indicators for Taiwanese Cultural Cuisine Restaurant Rating,” Journal of Hospitality and Home Economics, Vol. 7, No. 3, 2010, pp. 235-259.
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[16]
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D. J. MacLaurin and T. L. MacLaurin, “Customer Perceptions of Singapore’s Theme Restaurants,” Cornell Hotel and Restaurant Administration Quarterly, Vol. 41, No. 3, 2000, pp. 75-85.
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[17]
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K. Ryu, H. Han and T. H. Kim, “The Relationships among Overall Quick-Casual Restaurant Image, Perceived Value, Customer Satisfaction, and Behavioral Intentions,” International Journal of Hospitality Management, Vol. 27, 2008, pp. 459-469.
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[18]
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R. Weiss, A. H. Feinstein and M. Dalbor, “Customer Satisfaction of Theme Restaurant Attributes and Their Influence on Return Intent,” Journal of Foodservice Business Research, Vol. 7, No. 1, 2004, pp. 23-41. http://dx.doi.org/10.1300/J369v07n01_03
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[19]
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Y. Liu and S. Jang, “Perceptions of Chinese Restaurants in the US: What Affects Customer Satisfaction and Behavioral Intentions?” International Journal of Hospitality Management, Vol. 28, No. 3, 2009, pp. 338-348. http://dx.doi.org/10.1016/j.ijhm.2008.10.008
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[20]
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J. Kivela, R. Inbakaran and R. Reece, “Consumer Research in the Restaurant Environment, Part 1: A Conceptual Model of Dining Satisfaction and Return Patronage,” International Journal of Contemporary Hospitality Management, Vol. 11, No. 5, 1999, pp. 205-222. http://dx.doi.org/10.1108/09596119910272739
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[21]
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Y. Liu and S. Jang, “The Effects of Dining Atmospherics: An Extended Mehrabian-Russell Model,” International Journal of Hospitality Management, Vol. 8, No. 4, 2009, pp. 494-503. http://dx.doi.org/10.1016/j.ijhm.2009.01.002
|
[22]
|
J. M. Sulek and R. L. Hensley, “The Relative Importance of Food, Atmosphere, and Fairness of Wait,” Cornell Hotel and Restaurant Administration Quarterly, Vol. 45, No. 3, 2004, pp. 235-247. http://dx.doi.org/10.1177/0010880404265345
|
[23]
|
Y. Namkung and S. Jang, “Does Food Quality Really Matter in Restaurant: Its Impact of Customer Satisfaction and Behavioral Intentions?” Journal of Hospitality and Tourism Research, Vol. 31, No. 3, 2007, pp. 387-410. http://dx.doi.org/10.1177/0010880404265345
|
[24]
|
J. R. Olsen, H. Harmsen and A. Friis, “Linking Quality Goals and Product Development Competences,” Food Quality and Preference, Vol. 19, No. 1, 2008, pp. 33-42. http://dx.doi.org/10.1016/j.foodqual.2007.06.002
|
[25]
|
H. L. Meiselman, “Dimensions of the Meal,” Journal of Foodservice, Vol. 19, No. 1, 2008, pp. 13-21. http://dx.doi.org/10.1111/j.1745-4506.2008.00076.x
|
[26]
|
S. Sanderson and M. Uzumeri, “Managing Product Families: The Case of the Sony Walkman,” Research Policy, Vol. 24, No. 6, 1995, pp. 762-782.
|
[27]
|
C. Y. Baldwin and K. B. Clark, “Managing in an Age of Modularity,” Harvard Business Review, Vol. 75, No. 5, 1997, pp. 84-93.
|
[28]
|
D. Aggelogiannopoulos, E. H. Drosinos and P. Athanasopoulos, “Implementation of a Quality Management System (QMS) According to the ISO 9000 Family in a Greek Small-Sized Winery: A Case Study,” Food Control, Vol. 18, No. 9, 2007, pp. 1077-1085. http://dx.doi.org/10.1016/j.foodcont.2006.07.010
|
[29]
|
M. Jevsnik, V. Hlebec and P. Raspor, “Consumers’ Awareness of Food Safety from Shopping to Eating,” Food Control, Vol. 17, 2008, pp. 737-745. http://dx.doi.org/10.1016/j.foodcont.2007.07.017
|
[30]
|
C. W. Barrow and R. H. Bosselman, “Hospitality Management Education,” The Haworth Hospitality Press, 1999.
|
[31]
|
C. C. Teng, “The Effects of Personality Traits and Attitudes on Student Uptake in Hospitality Employment Student Uptake in Hospitality Employment,” International Journal of Hospitality Management, Vol. 27, No. 1, 2008, pp. 76-86. http://dx.doi.org/10.1016/j.ijhm.2007.07.007
|
[32]
|
J. S. Horng, “Curriculum Analysis of Foods and Beverage management in Technological and Vocational Education,” Asia Pacific Journal of Tourism Research, Vol. 9, No. 2, 2004, pp. 107-119. http://dx.doi.org/10.1080/1094166042000233676
|
[33]
|
A. L. Delbecq, A. H. Van de Ven and D. H. Gustafson, “Group Techniques for Program Planning: A Guide to Nominal Group and Delphi Processes,” Scott, Foresman, Glenview, 1975.
|
[34]
|
V. Fahety, “Continuing Social Work Education: Result of Delphi Survey,” Journal of Education for Social Work, Vol. 15, No. 1, 1979, pp. 12-19. http://dx.doi.org/10.1080/00220612.1979.10671539
|
[35]
|
M. C. Holden and J. F. Wedman, “Future Issues of Computer-Mediated Communication: The Results of a Delphi Study,” Educational Technology, Research and Development, Vol. 41, No. 4, 1993, pp. 5-24. http://dx.doi.org/10.1007/BF02297509
|
[36]
|
K. H. Chen and D. H. Huang, “Devising Evaluation Indicators for Taiwanese Cultural Cuisine Restaurant Rating,” Journal of Hospitality and Home Economics, Vol. 7, No. 3, 2010, pp. 235-259.
|
[37]
|
D. J. MacLaurin and T. L. MacLaurin, “Customer Perceptions of Singapore’s Theme Restaurants,” Cornell Hotel and Restaurant Administration Quarterly, Vol. 41, No. 3, 2000, pp. 75-85.
|
[38]
|
K. Ryu, H. Han and T. H. Kim, “The Relationships among Overall Quick-Casual Restaurant Image, Perceived Value, Customer Satisfaction, and Behavioral Intentions,” International Journal of Hospitality Management, Vol. 27, 2008, pp. 459-469.
|
[39]
|
R. Weiss, A. H. Feinstein and M. Dalbor, “Customer Satisfaction of Theme Restaurant Attributes and Their Influence on Return Intent,” Journal of Foodservice Business Research, Vol. 7, No. 1, 2004, pp. 23-41. http://dx.doi.org/10.1300/J369v07n01_03
|
[40]
|
Y. Liu and S. Jang, “Perceptions of Chinese Restaurants in the US: What Affects Customer Satisfaction and Behavioral Intentions?” International Journal of Hospitality Management, Vol. 28, No. 3, 2009, pp. 338-348. http://dx.doi.org/10.1016/j.ijhm.2008.10.008
|
[41]
|
J. Kivela, R. Inbakaran and R. Reece, “Consumer Research in the Restaurant Environment, Part 1: A Conceptual Model of Dining Satisfaction and Return Patronage,” International Journal of Contemporary Hospitality Management, Vol. 11, No. 5, 1999, pp. 205-222. http://dx.doi.org/10.1108/09596119910272739
|
[42]
|
Y. Liu and S. Jang, “The Effects of Dining Atmospherics: An Extended Mehrabian-Russell Model,” International Journal of Hospitality Management, Vol. 8, No. 4, 2009, pp. 494-503. http://dx.doi.org/10.1016/j.ijhm.2009.01.002
|